Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions (about 10 to 11 minutes). Before draining, ladle out ½ cup of starchy pasta cooking water and set aside. Drain pasta.

Season the Chicken: Pat chicken cutlets dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, kosher salt, and cracked black pepper.

Sear Until Golden: Heat 2 tablespoons olive oil in a large deep skillet (cast iron or heavy stainless steel) over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deeply golden-brown and internal temperature reaches 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil.

Blister Tomatoes & Sauté Garlic: Reduce skillet heat to medium. Add cherry tomatoes and minced garlic to the remaining pan oil. Sauté for 2 minutes until garlic is fragrant and tomato skins begin to blister and soften.

Deglaze & Build the Boursin Sauce: Pour in low-sodium chicken bone broth, using a wooden spoon to scrape up all the flavorful browned fond from the bottom of the skillet. Stir in heavy cream and fresh lemon juice, bringing to a gentle simmer. Place the unwrapped wheel of Boursin Garlic & Fine Herbs cheese directly into the center of the skillet. Use your spoon to break and swirl the cheese into the liquid until it melts into an ultra-smooth, velvety cream sauce.

Wilt Spinach & Coat Pasta: Add baby spinach and grated parmesan to the sauce, stirring for 1 minute until spinach just begins to wilt. Add the drained rigatoni directly into the sauce, tossing vigorously for 1 to 2 minutes so the sauce clings to every ridge. If you prefer a looser consistency, splash in 2 to 3 tablespoons of the reserved pasta cooking water.

Slice & Serve: Slice seared chicken cutlets into thick strips. Arrange chicken atop the creamy pasta, scatter with fresh basil ribbons and freshly cracked pepper, and serve immediately.